Makes: 24 portions

Ingredients

Lemon Cake:
2 pkg (432 g each)yellow cake mix
200 gDr. Oetker Shirriff Instant Lemon Pudding Mix
500 mLsour cream
250 mLvegetable oil
250 mL2% milk
8eggs
10 mLvanilla extract
1 mLsalt
Lemon Poke Filling:
650 mLboiling water
250 gDr. Oetker Shirriff Lemon Jelly Powder
Lemon Mousse Whipped Topping:
154 gDr. Oetker Lemon Mousse Mix
500 mL2% cold milk
1 cup35% whipping cream

Directions

  1. Lemon Cake: Preheat oven to 350°F (180°C). Grease and flour 2 full hotel pans ( 2 1/2-inches/6.35 cm deep); set aside.
  2. Using large stand mixer, beat cake mix, Lemon Pudding Mix, sour cream, oil, milk, eggs, vanilla and salt until smooth and well combined. Divide between prepared pans.
  3. Bake for 25 to 30 minutes or until tester inserted in centre of cake comes out clean. Let cool for 5 minutes. Using handle of wooden spoon or blunt end of wooden skewer, poke holes all over cake, about 2.5 cm apart.
  4. Lemon Poke Filling: Meanwhile, pour boiling water over Lemon Jelly Powder. Stir until dissolved. Pour hot lemon jelly mixture over warm cake. Let cool completely.
  5. Lemon Mousse Whipped Topping: Add Lemon Mousse Mix to mixing bowl; stir in milk. Mix at low speed for 1 minute, scraping down side of bowl as needed. Increase speed to high; beat for 5 to 6 minutes or until peaks start to form.
  6. Meanwhile, in separate bowl, beat cream until stiff peaks start to form. Fold into mousse mixture. Spread over cooled cake.
  7. Refrigerate for 3 to 4 hours or until mousse is set and well chilled. Cut each cake into 12 servings.

Tip: Garnish with grated lemon zest, shaved white chocolate, lemon candies or sprinkles.